Idealogian

Reuven's Recipe corneR - Strawberry Rhubarb Compote

It's been a while since I've posted a recipe, and this is one that I just had to post before summer is over. One of the easiest desserts imaginable is also one of the surest crowd-pleasers, especially on a hot summer day.

Strawberry Rhubarb Compote

Ingredients:
2 bags of frozen strawberries
2 bags of frozen rhubarb
3/4 c. sugar
About 1/8 c. water

Instructions:
1. Put all the ingredients in a pot. (Leave the pot uncovered - this has a tendency to boil over if it's covered.) Turn the flame on to medium.

2. Cook until it has broken down into a thick, simmering mixture, with some chunks still remaining (30-45 minutes; I find that it usually turns a bit frothy on the top when it's done).

3. Remove from heat. After cooling a bit, place in refrigerator and chill overnight. (Once it's cold, you may want to taste it and add a bit more sugar if necessary.)

4. Serve cold. For fancy presentation, sprinkle some blueberries on top or garnish with thin slices of kiwi.

Thanks for the recipe, Mom!